344< Foreign Notices. — Germany, Denmark. 



of the leaf has been stripped off), and a portion of the bulb, all cut into 

 lengths of about an inch. 



Without this provision of sauerkraut, kidneybeans, and turnips, added to 

 an ample stock of potatoes, onions, carrots (kept in sand), &c, all deposited 

 in the spacious cellars with which every decent house is provided; and, 

 moreover, abundance of apples, pears, and quinces, both fresh and dried (by 

 being pared, cut into slices, and hung on strings near a fire) ; a German family 

 would think itself ill fortified against the approach of winter, and would 

 relish very badly being put, at this season, on the short and unvaried Eng- 

 lish commons of potatoes, with an occasional change of borecole or Savoy 

 cabbage. In fact, no German conceives he has dined tolerably, at any 

 season, without having eaten of three or four kinds of vegetables. To de- 

 cide which is the best system, the German or the English, would require a 

 long discussion; but two points seem clear: first, that the adoption of the 

 varied' German vegetable fare in England, would lead to a great extension 

 of its horticulture; and secondly, that the English cannot fairly determine 

 how far they would prefer the German system until they have tried it. 

 Many English residents in Germany are as loud as the natives in the praise 

 of sauerkraut when properly cooked, which is every thing. For these rea- 

 sons, it might be worth while for some of our horticultural societies to 

 procure from the foreign ones, full and precise directions for preparing and 

 storing their winter vegetables, and then offer premiums for the most suc- 

 cessful imitation of the practice at home, giving a fair trial to sauerkraut, 

 salted kidneybeans, &c, by having them served at their anniversary din- 

 ners, cooked in the most approved foreign modes, as there seems no good 

 ground why vegetables preserved and cooked in new ways should not be 

 tasted and decided on at such dinners, as well as fruits grown or kept by 

 new processes. {Note of a Friend.') 



Turnip Cabbage. — It is surprising that this valuable vegetable (the Kolit- 

 Rabi of the Germans, Chou-liave of the French), of which large quantities 

 are regularly sold the whole summer in the German markets, is not more 

 cultivated in England, as it is little inferior to cauliflower ; and yet, from 

 its requiring less care and room, can be grown at a price so much lower, 

 that a given weight of cauliflower, in the market of Aix-la-Chapelle, costs 

 five or six times as much as the same weight of kohl-rabi. The mode of 

 cooking, however, makes all the difference. Half-boiled, in the English 

 way, it would be little thought of; but when cut, as in Germany, into small 

 oblong pieces, and thoroughly and slowly boiled, or rather stewed, it forms 

 an excellent dish. The average diameter of the bulb (applying this term, 

 for want of one more appropriate, to the globular enlargement into which 

 this variety of the cabbage tribe expands, just above the ground,) is from 

 S to 4 inches, but it is often grown much larger. One purchased in the 

 market of Aix-la-Chapelle, in October last, measured 18 inches in cir- 

 cumference, and weighed (exclusively of leaves and root) 4 lbs. 9 oz. Prus- 

 sian weight. It could not be estimated to have cost more than one half- 

 penny English; and having been cooked separately, byway of experiment, 

 made a large dish, more than enough for five persons, at dinner, though no 

 other vegetable was eaten, as it was preferred to all the rest at the table. 

 {Ibid.) 



DENMARK. 



The Gardening at Sorgenfrie has for a number of years been but very 

 indifferent, and it is now just the same as before, and perhaps worse than 

 that of Syon House was in 1824-26. 



One of the first places for horticulture in this country is, without ex- 

 ception, the Royal Gardens of Rosenbi:rgh, under the superintendence of 



